Black Pepper Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — this is the kind of simple, satisfying dish that earns a permanent spot in your rotation. A fragrant garlic-rosemary oil made with coconut oil, fresh rosemary, and a pinch of turmeric gets spooned over each warm round right before serving, making every bite deeply savory and aromatic. The apple cider vinegar adds just enough brightness to balance the richness of the oil without overpowering the natural sweetness of the potato. For anyone avoiding black pepper, this recipe is a genuine find — the seasoning is built entirely around sea salt, garlic, and herbs, so there's no need to swap anything out or second-guess a spice blend. It's naturally free of the usual suspects that sneak pepper into otherwise simple dishes, like pre-mixed seasonings or store-bought sauces. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. Serve these warm as a snack, a side, or an appetizer and watch them disappear fast.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1.5 lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the garlic-rosemary oil
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2-inch thick. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp melted coconut oil, and sprinkle evenly with the sea salt.
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